This easy blue chia pudding is SO delicious! Made using chia seeds, plant-based milk, sweetener, vanilla extract and a choice in between butterfly pea flower powder OR blue spirulina powder to color the pudding to a stunning blue hue. Makes for a nutritious and filling snack, breakfast or dessert recipe. 100% vegan, gluten-free and dairy-free.
We love chia seed puddings and I make them regularly as part of my weekend meal-prep. They make for such a nutritious and tasty snack that holds well in the fridge for days!
I usually make a simple vanilla coconut chia pudding that I'll use to make fruit chia parfaits, but this time I wanted to try out something fun and different, so I made a bright blue chia pudding! Needless to say that it was a hit for both us adults and our kids, we enjoyed to whole batch all at once!
This recipe includes the classic ingredients to make a chia pudding, such as chia seeds, plant-based milk, sweetener and a touch of vanilla extract for an amazing flavor. And to turn the chia pudding to a stunning and appetizing blue without any artificial dyes or food coloring, then you will have 2 choices: 1- Butterfly pea flower powder OR 2- Blue spirulina (Blue Majik) (both easily available online).
I make butterfly pea flower lattes regularly as I love the flavor so much, so I used the pea flower option to make my chia pudding seen in the pictures. But, spirulina will work perfectly too and also give you that amazing blue color you are looking for.
On top of being a treat for your eyes, this chia pudding makes for a delightful and filling snack, dessert or even breakfast recipe. It is ultra creamy and features such a unique and pleasant tapioca-like texture, plus it is filled with sweet vanilla flavor. Such a treat!
The flavor profile will change slightly whether you are using butterfly pea flower or spirulina to color it. I personally prefer the flavor of butterfly pea flower since it is delicate, slightly sweet naturally and has a mild taste, as compared to blue spirulina where it has a background of grassy or ocean taste, although mostly unnoticeable in this pudding recipe.
Chia puddings are delicious and easy to make, but also, they carry a shocking amount of nutrients, such as healthy omega-3 fats, plant-based protein and tons of fiber. Both butterfly pea flower and spirulina will also add a heaping serving of antioxidants, no matter which one you choose, which will boost your chia pudding with even more nutrients.
I hope you give it a try and have fun with this beautiful recipe! ❤️
Highlights of this recipe
- Easy meal-prep recipe
- Healthy, refined sugar-free and made without any artificial dye or food coloring
- Perfect for snacking, breakfast or dessert
- Stunning color that's very appetizing
- Made using only 5 ingredients
- Very filling and can help control hunger feelings
- 2 choices of coloring ingredient: blue spirulina or butterfly pea flower powder
- Kids LOVE this recipe and perfect for toddlers
- 100% vegan, gluten-free and dairy-free
Health benefits of this recipe
This blue chia pudding is absolutely packed with nutrition!
Chia seeds are tiny seeds known to be impressive in what they offer in terms of nutrition. They are loaded with omega-3 fats, which is one of the best source of this healthy fat for people following a vegan diet, plus also provides a lot of high quality plant-based protein and fiber. Chia seeds are amazing at helping you stay full longer, which can assist weight lost, and also helps keep your gut moving and happy.
Then, to color your chia seeds, you will have a choice to use one of those options:
- Butterfly pea flower powder: easy to find online, this powder comes from grounding dried flowers (Clitoria ternatea) that grows in Asia. These flowers have some calming properties and also are loaded with antioxidants (anthocyanin).
- Blue spirulina: also easy to find online, it is a product from cyanobacteria (blue-green algae) that is known for its healing properties and generous amount of antioxidants it carries. As a side note, blue spirulina does not have as much of an ocean flavor compared to the classic green spirulina.
Ingredients you'll need
- Chia seeds: you can use both black or white chia seeds for this recipe, although the white seeds would make the pudding more uniformly blue.
- Butterfly pea flower powder or blue spirulina: see above.
- Plant-based milk: I love making chia pudding using oat milk (I used the one from Oatly), but use any kind of plant milk you prefer.
- Sweetener: add to taste. I love maple syrup for its flavor, but you can also use agave nectar.
- Vanilla extract: although optional, it adds amazing flavor that works well in this recipe.
How to make a blue chia pudding
The pudding comes together quickly and easily, although you will have to plan ahead as it needs some time to set to a pudding consistency.
In a glass storing container or jar, add the chia seeds, butterfly pea flower powder (or spirulina), plant-based milk, sweetener and vanilla extract. I like to use a whisk as there are going to be a few clumps of chia seeds or powder to break.
Set aside + stir again
Set the mixture aside for 10-15 minutes, then stir again. At this point, ensure there are no visible clumps of chia seeds or powder and also, make sure all the chia seed are in the liquid and not stuck on the sides of the container.
Transfer in the fridge for at least 1 hour, but 2-4 hours is better. The mixture will turn into a gel-like thick pudding while it rests. You can give it one or two whisks while it sets.
When ready to enjoy, give it another stir and add more milk if you find the pudding too thick. You may also taste and add more sweetener if necessary.
Then, serve: you can eat the pudding by the spoon straight from the container or layer it with vegan vanilla cashew yogurt as seen in the pictures. Enjoy!
- The ratio of chia seeds to liquid will determine the thickness of your pudding. I like to use ¼ cup of chia seeds per 1 cup of liquid, although you can adjust this depending on if you prefer a thicker or thinner texture.
- This recipe gave me 4 small puddings or 2 larger ones, so if you want to meal-prep and have some for the week, then simply double the recipe!
- I highly recommend to use a full-fat plant milk for best creamy and rich result.
- Don't worry too much about the lumps. You might have a few harder to break when whisking for the first time, but they will eventually dissolve after it rests for a little while and then you whisk again.
I love serving chia puddings in yogurt parfaits: it looks so great and it's so easy! Here is how to make it:
- Use a see-through glass jar or simply a short drinking glass
- Alternate in between the blue chia pudding and your favorite yogurt creating layers in the glass. I used this vegan vanilla cashew yogurt, as I like how the bright white contrasts perfectly with the blue.
- Then, add some fruit over, such as berries.
You can use this pudding in overnight oats or over oatmeal or ice cream for a nice addition in color and bonus nutrients.
Blue chia pudding topping ideas
Also, add some fun toppings when serving your pudding. You can try to create a fun contrast in color or texture to balance the bright blue soft pudding. Here are a few ideas to try:
- Granola: I love adding granola to puddings for a sweet crunch. This vanilla almond granola would be perfect paired with this pudding.
- Nut butter: add more healthy fats and protein to your treat. Peanut butter or almond butter would be great or use a pumpkin seed butter for a nut free recipe.
- Fruits: I enjoyed blackberries in this pudding, but try to pair with raspberries, banana, blueberries, kiwi, mango or pineapple.
- Chocolate chips: for a treat or if serving for dessert, then sprinkle 1 tablespoon of mini chocolate chips over the pudding.
- Jam: topping with jam is a nice way to add more fruity flavor and sweetener at the same time. A strawberry or raspberry jam would be perfect!
Variations to the recipe
You can customize this chia pudding recipe to your taste and add your personal twist to it. Here are a few ideas:
- Creamier: you can add about ⅓ - ½ cup of vegan yogurt within the mixture instead of using the yogurt to layer the chia parfait. This would add a subtle tangy flavor, but also make the pudding creamier. As a side note, the color might turn more to a purple than a bright blue from being in contact with the acidic yogurt.
- Spiced: instead of adding vanilla extract, you could add some spices to it, such as cinnamon, cardamom or nutmeg. A spice mix, such as chai spices or pumpkin pie spices would work great here too.
- Coconut: to add a nice coconut-y flavor to give your pudding a boost in creaminess, then feel-free to make the chia pudding using coconut milk. If using coconut milk from a can, then I would recommend doing half coconut milk + half regular plant-based milk so it isn't too rich. Then when serving, garnish the chia pudding with shredded coconut!
- Protein-boost: you can also add some plant protein powder, such as a vanilla pea protein powder to make this pudding even more filling.
- No added sweetener: if you avoid sweeteners, then simply omit it and add a ton of fruit when serving the pudding to naturally make it sweeter, especially bananas, strawberries or cherries.
This recipe is great for meal-prep as it stores very well. Keep in an air-tight container in the fridge for up to 4 days. It might keep getting a little bit thicker over time, which you can adjust with an extra splash of milk as needed.
You can also make the whole chia parfait ahead and store in the fridge. In that case, try to enjoy it within 24-48 hrs so it feels fresh.
Yes you can! If you know up front you want a smooth consistency, then simply add all the ingredients to a blender, blend on high and then transfer in a container to let it set. You can also blend the chia pudding after it has set and thicken, if you realize that you are not into that tapioca consistency.
Simply add more chia seeds (maybe 1 tablespoon), whisk well and let it rest for 10-15 minutes. It should help the pudding get thicker.
In that case, simply add milk and whisk again until desired consistency. Start with 1-2 tablespoons and add more as you go.
More pudding recipes you might like
- Warm chia pudding
- Flaxseed pudding
- Oat milk chocolate pudding
- Vegan raspberry mousse
- Avocado chocolate pudding
- Kiwi chia pudding
- Chia pudding with oat milk
Chia seed recipes to try
- Chia lemon water
- Blueberry chia jam
- Vanilla cherry energy balls
- Vegan black bean brownies
- Chia seed tea
- Coconut chia seed parfait
- Cherry marmalade
- Buckwheat chia seed bread
- Sweet potato granola
I hope you enjoy this blue chia pudding recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Blue Chia Pudding
- In a glass storing container, add the chia seeds, butterfly pea flower powder, plant-based milk, maple syrup and vanilla extract. Whisk well to combine and then, let it sit for about 10 minutes or so.
- Whisk again and make sure there are no clumps anymore, then seal and transfer to the fridge. Let the pudding chill for at least 1-2 hours (or until set) before enjoying. You can make it the night before.
- You can eat by the spoon from the container or serve the pudding layered with vegan vanilla cashew yogurt as seen in the pictures. Enjoy!
- Storage: keep the pudding in the fridge for up to 4 days. It might get thicker over time, which you can adjust by adding more milk.
- There are some clumps forming from the chia seeds or the powder. Whisk well to ensure you break them all and also, I noticed that stubborn clumps went away easily after the chilling time.
- I used butterfly pea flower powder as I love its flavor, but feel-free to use blue spirulina. The blue spirulina has a milder flavor compared to green spirulina. Both the pea flower and blue spirulina powders are very healthy and provide tons of antioxidants to the pudding.
- If using butterfly pea flower powder: you will notice that the dry powder is actually purple. BUT, once mixed in milk, the color will actually turn bright blue (check out the video and in process picture). This is due to a reaction happening with the powder when in contact with a different acidity (PH) of liquids. So fun!